Home Canned Pears Recipe
The basic French recipe to prepare home canned pears from scratch with a simple syrup. This recipe includes water batch canning instructions.
Servings: 7 24 ounce jars
Calories: 819kcal
Equipment
- 1 3.5" Paring Knife
- 1 Peeler
- 7 24 ounces (¾ liter) Canning Jars with Rubber Gaskets *See Notes
- Replacement Rubber Gasket Seal set, *See Notes
- 2 Sauce Pan One to prepae the light syrup, the other to boil rubber gaskets
Instructions
Filling the Jars
- Prepare your jars and rubber gaskets. Scrub and wash them well with soapy water. Rinse off well, there shouldn't be any soap in your jars.
- Place the rubber gaskets into a pan with water to boil them. This is to kill all germs well.
- Rinse your pears well. Peel, cut into quarters and core your pears.~11 pounds Pears
- Place pear quarters into your jars. Fill each jar with pears up to the top.
- Prepare the simple syrup by heating the water and stirring in the sugar. Dissolve the sugar well into the water and heat it, but don't boil.6¼ cup Water, 3¾ cups Sugar
- Make sure the pears are fitting properly in the jars. Tab the jar on a surface so that the fruit pieces fill up the space in the jar.
- Put a rubber gasket on the jar.
- With a ladle, fill each jar with syrup. Cover pears completely.
- Close your jars properly with the latch.
Canning the Jars with the Water Bath Technique
- Place closed jars next to each other in a water bath canner. If your canner comes with a rack, place the jars on the rack as per canner instructions.
- Fill canner with water. The jars should be submerged in water and the water should cover the lids by at least ½ or a full inch.
- Close the canner with the lid and set the temperature indicator.
- Heat up water bath canner gradually to 200 Fahrenheit or 90 Celsius. This can take about 20–30 minutes, depending on your heat source.
- Once you hit 200 Fahrenheit or 90 Celsius, turn off the heat completely and leave the canner to sit for another 30 minutes.
- When done canning, take out hot jars carefully with a jar lifter and place them next to each other on a kitchen towel so that they dry and cool off.
- Once cooled off, store your jars in a cool and dry environment on a shelf, away from direct sunlight. *See Notes
- Use canned pears in your food and the syrup is good too.
Video
Notes
Makes 7 x 24 ounce (750 ml) jars. I use French (Le Parfait) or Italian (Fido) style jars which come with an airtight rubber gasket ring. I like Fido or Parfait canning jars because they are sturdy and quality jars.
Furthermore, I also recommend buying a set of replacement rubber gaskets because if you have a bad one in your jar, you can exchange it quickly with a better one. Rubber seals wear off over time and need to be changed so that the gasket can hold the vacuum. Don't buy cheap rubber gaskets because they can be unreliable, and the jars will leak, destroying all your water bath canning efforts. The rubbers should be elastic but firm enough and without mold stains or cracks to ensure leakproof and airtight jars.
1 jar of 24 ounces (750 ml) can hold about 4-6 pears or about 26.5 ounces or 750 grams. This is a guideline, just fill up your jars with peeled and cleaned pears, you don't really have to measure. 7 Jars can be filled with about 11 pounds (5 kilogram) peeled and cored pears.
Please don't reduce the sugar quantity in the syrup, or else your water bath canned pears won't hold that long. The sugar helps in preserving your pears.
You can use your canned pears straight away in the coming days too, but the purpose of canning fruits is to store them for longer periods. These canned jars will be good for about 12 to 24 months.
Nutrition
Serving: 1jar | Calories: 819kcal | Carbohydrates: 215g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 829mg | Fiber: 22g | Sugar: 176g | Vitamin A: 178IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 1mg
